Name: Louisiana Seafood Gumbo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Louisiana
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, finely chopped; 1 bell pepper, finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 6 cups seafood stock or chicken stock; 1 bay leaf; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (adjust to your spice preference); 1 teaspoon thyme; 1 teaspoon oregano; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 2 cups okra, sliced; 1 lb shrimp, peeled and deveined; 1/2 lb crab meat (preferably lump crab); 1/2 lb oysters (optional); 2 tablespoons parsley, chopped; 2 green onions, chopped; Cooked white rice, for serving

Why You’ll Love This Recipe

This Louisiana Seafood Gumbo is a perfect blend of spices, tender seafood, and a rich roux-based broth that will leave you craving more. The dish is deeply satisfying, offering the bold flavors of the bayou with a balance of heat, smoky undertones, and seafood sweetness. The combination of shrimp, crab, and oysters provides a delightful variety of textures, while the okra adds just the right amount of depth. Best of all, it’s relatively easy to prepare and can be made in one pot, making cleanup a breeze.

Louisiana Seafood Gumbo

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, finely chopped
1 bell pepper, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups seafood stock or chicken stock
1 bay leaf
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to your spice preference)
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 cups okra, sliced
1 lb shrimp, peeled and deveined
1/2 lb crab meat (preferably lump crab)
1/2 lb oysters (optional)
2 tablespoons parsley, chopped
2 green onions, chopped
Cooked white rice, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the roux: In a large pot, heat the vegetable oil over medium heat. Gradually stir in the flour, creating a smooth paste. Cook the roux, stirring constantly, for 15-20 minutes, until it turns a deep brown color (be careful not to burn it). This step is key to achieving the signature flavor of gumbo.
Add the vegetables: Once the roux is ready, add the chopped onion, bell pepper, celery, and garlic to the pot. Stir for about 5-7 minutes, until the vegetables soften and become fragrant.
Add seasonings and stock: Stir in the diced tomatoes, seafood stock (or chicken stock), bay leaf, smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Bring the mixture to a simmer over medium heat and cook for 20 minutes, allowing the flavors to meld.
Add okra and seafood: Add the sliced okra and simmer for another 10 minutes. Then, add the shrimp, crab meat, and oysters (if using). Continue to cook for another 5-7 minutes, until the shrimp is cooked through and the seafood is heated.
Finish and serve: Remove the gumbo from the heat. Stir in the chopped parsley and green onions. Serve the gumbo hot, over a bed of cooked white rice.

Servings and Timing

Servings: 6-8
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Protein substitutions: You can substitute or add other proteins such as chicken, sausage, or fish for a different flavor profile.
Spice level: Adjust the cayenne pepper to control the heat. For a milder gumbo, you can omit the cayenne and rely on the smoked paprika for flavor.
Vegetarian option: Skip the seafood and use vegetables like bell peppers, mushrooms, and zucchini for a vegetarian gumbo. Add beans or tofu for protein.
Thickening options: If you prefer a thicker gumbo, you can add more okra or use a small amount of filé powder as a thickening agent.

Storage/Reheating

Storing: Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: For long-term storage, you can freeze the gumbo for up to 3 months. Make sure to store it in a freezer-safe container. However, it’s best to freeze the gumbo without the rice, as the rice may become mushy when reheated.
Reheating: To reheat, thaw the gumbo in the refrigerator overnight and then heat it on the stove over low heat, stirring occasionally. If it’s too thick, add a bit of water or stock to loosen it.

FAQs

1. Can I make gumbo ahead of time?

Yes, gumbo actually tastes better the next day once the flavors have had time to develop. You can prepare it ahead of time and store it in the fridge for up to 3 days.

2. What can I use instead of seafood stock?

If you don’t have seafood stock, you can substitute with chicken or vegetable stock. The flavor won’t be exactly the same, but it will still make a delicious gumbo.

3. Can I use frozen seafood for this gumbo?

Yes, frozen seafood can be used in this recipe. Just be sure to thaw and drain any excess liquid before adding it to the gumbo.

4. What is the difference between gumbo and jambalaya?

Both are iconic Louisiana dishes, but gumbo is a thick stew typically served over rice, while jambalaya is a rice-based dish that is cooked with the other ingredients.

5. Can I add sausage to this gumbo?

Yes, sausage is a common addition to gumbo. You can add smoked sausage or andouille sausage for extra flavor.

6. What if I can’t find okra?

Okra is a traditional ingredient in gumbo, but if you can’t find it, you can skip it or use a bit of filé powder as a thickener.

7. Can I make gumbo without a roux?

While a roux is essential for the deep flavor and color of traditional gumbo, you can substitute it with a thicker broth or use a cornstarch slurry as a shortcut. However, this will change the flavor profile.

8. How do I prevent the gumbo from becoming too thick?

If your gumbo becomes too thick during cooking, simply add a bit more stock or water to reach the desired consistency.

9. Can I make a vegetarian version of seafood gumbo?

Yes, you can make a vegetarian version by substituting the seafood with more vegetables such as bell peppers, mushrooms, and zucchini, or even tofu for protein.

10. What is filé powder, and do I need it?

Filé powder is made from dried, ground sassafras leaves and is commonly used to thicken gumbo. It’s optional, but it adds an authentic touch. If you can’t find it, you can omit it or use okra as a thickener.

Conclusion

Louisiana Seafood Gumbo is a comforting, flavorful dish that brings the essence of Southern cooking to your table. With its rich, savory broth, tender seafood, and aromatic spices, it’s a dish that is sure to please any crowd. Whether you stick to the traditional ingredients or get creative with variations, this gumbo is a must-try for anyone who loves bold flavors and classic cuisine. Make it for a special occasion or a cozy weeknight meal—it’s always a hit!